Seasoning composition



Patented Aug. 29, 1939 i UNITED STATES PATENT OFFICE SEASONING COMPOSITION William J. Stange, Chicago, 111., assignor to Wm.

J. Stange Company, Chicago, 111., a corporation of Illinois No Drawing. Application July 21, 1938, Serial No.- 220,503

Claims. (Cl. 99-440) This invention relates to a seasoning composiand separated from the fibers and impurities of tion, and more particularly to a dry seasoning the. spice by filtration orv the like, the resulting material containing extracted oleoresins and essolution is evaporated, or the solvent distilled sential oils of spices mixed with an edible soluon therefrom, preferably under vacuum, to iso- 5 ble carrier such as gelatinized starch. :late the extracted flavoring principles of the 5 In the manufacture of seasoning materials, it spice. has been proposed to incorporate oleoresins and In accordance with the principles of this inventhe distilled essences of spices with carriers such tion, the isolated essential oils, oleoresinsor othas salt or sugar in such a way that the seasoner flavoring principles of spices are thoroughly ing substances form surface coatings on these intermixed with a gelatinized starch. The gelatl0 crystalline carriers. It is, however, obvious that inized starches available on the market are suitonly a limited amount of flavoring substances able for my purpose. The mixture may contain can be carried in this manner, since there is up to 20% or even 25% of flavoring materials, no absorption into the crystals of sugar or salt, but preferably between 3% and 12% -.by weight.

15 but merely a superficial surface adherence of A satisfactory intermixture may be effected by 18 the oleoresins and essential oils. the use of a ribbon-type mixer.

I have now found that gelatinized or soluble" The intimate dry mixture of gelatinized starch starch has a great absorbent power for the exand the flavoring principles of spices obtained is tracted oleoresins and essential oils or the -dis-- then ground, suitably in a hammer mill, to a 20 tilled essences of spices, so that by the use of fineness of particle size permitting its passage 20 gelatinized starch as a carrier more concentratthrough an Bil-mesh screen. ed and more stable seasoning compositions may The seasoning composition thus produced is a be prepared. I have also found that such season-- fine powder in which the oleoresins and essential ing compositions do not tend to cake, even though oils are present in minor proportions absorbed gelatinized starch is itself hygroscopic, and do in and as a coating over the grains of the gelat- 25 not require any added fixative to retain the volainized starch. This powder does not tend to tile essences. cake. I have also found that, due to the rela- It is therefore an important object of this intively smaller surface area of the carrier over vention to provide an improved method for the which the flavoring principles are distributed preparation of dry, siftable seasoning materials owing to the greater absorptive power of the so from extracted oleoresins and essential oils of starch as compared with sugar or salt crystals, spices, or from distilled essences of spices, and the flavoring principles do not tend to become 'gelatinized starch. dissipated by volatilization or to deteriorate so It is a further important object of this invenfast as when salt or sugar is used as a' carrier. tion to provide a more concentrated, non-lump- When my seasoning composition is added to 35 ing seasoning composition by the use of a soluble, water, the gelatinized starch goes into solution gelatinized starch as the edible, absorbent carand the flavoring principles of spices form afine rier for oleoresins and essential oils. emulsion. This fact makes possible the uniform Other and further important objects of this flavoring of food materials especially those con- 40 invention will become apparent from the followtaining water, with a minimum of mixing, since 40 ing description and appended claims. there are no lumps to be broken up. My season-' The spices that may be used in the preparation ing composition is particularly adapted for the of seasoning compositions embodying my invenflavoring of soups and gravies, since the starch tion are any of those commonly known, such as serves as a thickening as well as a dispersing pepper, coriander, parsley, celery, thyme, bay agent. 5

. leaves, marjoram, sage, dill, mace, cloves, cinna- I am aware that numerous details of the men, nutmeg and the like. The spices are first process may be varied through a wide range ground and then subjected to an extraction with without departing from the principles of this any suitable organic solvent such as alcohol, aceinvention, and I therefore do not purpose limittone, benzene, chlorinated hydrocarbons like ing the patent granted hereon otherwise than, 50

ethylene dichloride, ether and the. like. The exnecessitated by the prior art. traction is preferably carried out at temperatures I claiIn as my invention: slightly below the boiling point of the solvent and 1. A seasoning composition comprising a i Preferably not Over After Soluble timate, non-caking mixture of essential oils and gredients have all been extracted from the spice 1 1 of spices a d a, gelatinized tar h 5g 2. A dry seasoning composition comprising a gelatinized starch in pulverized form and extracted oleoresins and essential oils of a spice substantially uniformly distributed on and absorbed by said starch particles.

3. A dry seasoning composition comprising a gelatinized starch in pulverized form and extracted oleoresins and essential oils of a spice, said oleoresins and essential oils being present in 10 minor proportions as a coating over and absorbed by the grains of gelatinised starch.

4. Amethod oi. preparing a dry seasoning composition which comprises, intermixing the extracted flavoring principles of spices and gelatinized starch and pulverizing the resulting mixtwo.

5. A seasoning composition consisting of an intimate mixture of essential oils and oleoresins of spices and a gelatinized starch.

WILLIAM J. 'B'IANGE. 

